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Pasta Puttanesca

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Ingredients
  Linguine/Thin spaghetti 1 Pound (500 Gram)
For putanesca sauce
  Olive oil 2 Tablespoon
  Garlic 5 Clove (25 gm), crushed
  Canned peeled italian plum tomatoes 56 Ounce, drained and chopped (4 Cans, 14 Ounce / 440 Gram Each)
  Anchovy fillets 6 , coarsely chopped
  Pitted black olives 2 Ounce (60 Gram)
  Capers 2 Tablespoon, drained and chopped
  Dried oregano 1 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Parsley 1⁄2 Bunch (50 gm), coarsely chopped
  Grated parmesan cheese 1 Ounce (30 Gram)
Directions

1. Cook pasta in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.
2. To make sauce, heat oil in a saucepan over a low heat, add garlic and cook, stirring, for 2 minutes. Add tomatoes and bring to the boil, then stir in anchovies, black olives, capers, oregano and chili powder and simmer for 3 minutes longer. Spoon sauce over hot pasta, sprinkle with parsley and Parmesan cheese and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
8

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4.32222
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 284 Calories from Fat 58

% Daily Value*

Total Fat 7 g11.2%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 24.4 mg8.1%

Sodium 938.4 mg39.1%

Total Carbohydrates 43 g14.3%

Dietary Fiber 3.7 g14.7%

Sugars 6.1 g

Protein 12 g23.1%

Vitamin A 38.9% Vitamin C 68.9%

Calcium 14.1% Iron 11.1%

*Based on a 2000 Calorie diet

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Pasta Puttanesca Recipe